Method: 1. Heat oil in a pan over medium flame. 2. Fry the curry leaves and cinnamon stick for 45 to 60 seconds. 3. Add the onions and saute well for 5 to 8 minutes. 4. Add the ginger garlic paste, red chillies, turmeric powder, coriander powder, sugar and salt. 5. Stir well. 6. Add the chicken pieces and stir again. 7. Cook for a minute and add the tamarind paste. 8. Stir once again until evenly mixed. 9. Pour the coconut milk and cover the pan with a lid. 10. Cook for 10 to 15 minutes. 11. Remove when the chicken is done and the curry has turned golden and thickened a bit. Discard the cinnamon stick. 12. Serve with hot rice.